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500 ml LANCEWOOD® Buttermilk – shake well before opening
Grated zest and half the juice of 1 lemon
2 cloves garlic, crushed
45 ml mixed fresh herbs, chopped (chives, italian parsley, thyme, oregano)
Salt & freshly ground black pepper to taste
1 kg chicken – skinless breasts cut into large chunks or deboned skinless chicken thighs
Mix the buttermilk, lemon zest and juice, garlic and mixed herbs together and season to taste. Add the chicken to the marinade, cover and leave to marinade for 4 – 5 hours or preferably overnight. Thread onto kebab sticks. Braai over medium hot coals until done. Serve with braaibroodjies, potato bake, salad, coleslaw or a green salad.
HINTS & TIPS:
Soak the kebab sticks in water 2 hours before using to prevent them from burning when on the braai.
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